Interaction Between the Gene and Nutritional Factors on NAFLD Development: The Korean Genome and Epidemiology Study

Genetic and nutritional factors contribute to the development of non-alcoholic fatty liver disease (NAFLD); however, gene-diet interactions in NAFLD development are poorly understood. In this case-control study, a large dataset from the Korean Genome and Epidemiology Study cohort ( = 72,299) comprising genomic data, medical records, social history, and dietary data was used. We investigated the interactions between the rs738409 genotype and nutritional factors and their possible effect on the risk of NAFLD development in 2950 patients with NAFLD and 12,907 controls. In the risk allele group, high protein, fat, sodium, phosphorus, niacin, and vitamin B6 intakes were associated with a decreased risk of NAFLD. In the non-risk allele group, only high fat intake was associated with a decreased risk of NAFLD. Among these nutrients, high sodium intake had a significant protective interaction with the genotype against NAFLD ( = 0.002). Among salty foods, only kimchi had a significant protective effect against the genotype ( = 0.012). Thus, the genotype is differentially associated with nutritional factors. In particular, it interacts with kimchi, a fermented vegetable dish. Therefore, fermented vegetables may serve as a tailored therapeutic food for people with the risk allele.